Plum frozen yogurt made with ripe plums and blackberries for a full summer flavor, with accents of sage and either plum brandy or crème de cassis.
This adult frozen yogurt recipe looks time consuming because of the chill time, but has very easy preparation steps.
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This frozen yogurt is a favorite of mine that I made a few years ago to take advantage of the plums in our local markets. If you have fully ripened plums, and they're in season, this is a fabulous way to use them.
If you like this frozen yogurt, go check out this Peaches and Honey Frozen Yogurt! It uses fresh peaches that are roasted to bring up their flavors.
Or if you're in a hurry and/or don't have an ice cream machine, make this easy strawberry sherbet. It's ready in about 5 minutes once the food processor bowl and blade are chilled.
❤️ Why you'll love this recipe
- It tastes like summer.
- If you get cling free plums, the pits are super easy to remove. That means the prep on this frozen yogurt is super simple and fast.
- You can dial in exactly how sweet you want it.
- This is an adult frozen yogurt with the plum brandy or creme de cassis. But you can easily eliminate that ingredient without making any other changes.
- Perfect for a party, since it's best made ahead and kept in the freezer.
🧅 Main Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.
For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.
- Purple or black plums - these fresh plums have a deep flavor that's perfect in this frozen yogurt. They should be fully ripe, but not bruised. If you use red plums or pluots, their flesh is sweeter and you'll need less sugar. Start with half of the amount called for in the recipe, and add from there.
- Blackberries - use fresh blackberries. Although I've not made this frozen yogurt with frozen blackberries, and they may be a watery blackberry addition when they thaw in the mixture.
- Sugar - granulated sugar is best in this recipe.
- Lemon juice
- Sage - fresh sage, not dried sage, should be used here.
- Honey - I prefer to use raw, unfiltered honey, and use blackberry honey if I see it at the market.
- Greek yogurt - use either full fat, 2% or non-fat.
- Plum brandy or Crème de Cassis - this is optional.
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
🔪 Recommended Equipment
Having the right equipment for recipes makes prepping soooo much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.
- Chef's knife
- Dutch oven or other heavy bottomed pot
- High speed blender
- Fine mesh strainer - to strain out the blackberry seeds and plum skins.
- Electric ice cream maker
👩🍳 Preparation Tips
- Plums have a big range of sweetness, and some can be a little tart. Taste the plum base to get the level of sweetness you want before adding the honey and yogurt. The honey adds sweetness, but it's more for the yogurt than for the plum base. So if the plum base is tart, the ice cream will be too.
- This is a soft ice cream because of the liquor, so I recommend refrigerating for an additional hour after it's scooped out of the ice cream maker.
- If you want to simplify this frozen yogurt recipe, eliminate the blackberries. Blackberries have a lot of seeds that need to be strained out.
💡Ideas for Possible Variations
- Feel free to substitute pluots in this plum frozen yogurt, but only add half of the sugar to start with, and gradually add the rest while you taste-test the base. Pluots can be sweeter than plums.
- You can eliminate the liquor without making any other changes.
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Plum Frozen Yogurt with Blackberries and Sage
Equipment
- Dutch oven, or other heavy bottom pot
- fine mesh strainer
- Electric ice cream maker
Ingredients
- 1 pound ripe purple or black plums pitted, and cut into large chunks (see the ingredient notes in the post)
- 1 pint fresh blackberries
- ⅓ cup sugar
- 1 tablespoon water
- 2 teaspoons lemon juice
- 1 bunch sage leaves
- ½ cup honey I recommend blackberry honey
- 35 ounces Greek yogurt (either 2% or full fat)
- 1 tablespoon Plum Brandy or Crème de Cassis
Instructions
- Combine the plums, blackberries, sugar, water, lemon juice and sage in a medium pot over medium-low heat. Simmer until the plums collapse into a chunky sauce - about 30 minutes.
- Transfer to a food processor or blender, puree, and strain to remove the skins, seeds, and larger pieces of sage. You should end up with 1 ¼ - 1 ⅓ cups of puree. Chill for 30 minutes in the refrigerator.
- Stir in the honey, yogurt and brandy. Refrigerator for at least 2 hours, or ideally overnight. Pour into an ice cream maker and churn according to the directions for your ice cream maker.
- This is a soft ice cream because of the liquor. If you prefer a harder texture, either eliminate the liquor, or scoop the churned frozen yogurt into an 8" X 8" pan and cover with foil or plastic. Chill in the freezer for at least 1 hour before serving, or ideally overnight.
Liz
Both the color and flavor palate of your frozen yogurt are sublime, Susan! And we have the same taste in ice cream bowls 🙂
The Wimpy Vegetarian
We definitely have the same taste in bowls - how fun, Liz. And thanks so much! I love your mocha ice cream too! You can never go wrong with mocha 🙂
Heather | girlichef
The color of this is so incredible! I'm really liking the plum and blackberry combo, and sage is the perfect complement.
The Wimpy Vegetarian
Thanks so much Heather!! I loved your baseball nut ice cream - which was a totally new ice cream for me!!
Jill Silverman Hough
Nice shots, Susan! I LOVE the one with the spoon scooping up the yogurt!
The Wimpy Vegetarian
Oh Jill, thanks so very much!!! I got lucky with that one, but I'll take luck any day of the week 🙂
Jill Silverman Hough
Amen to luck--in photography and all things! 🙂
Jane, The Heritage Cook
Simply stunning Susan and what a wonderful flavor combination. I love plums and berries, so putting them together in this frozen yogurt is sure to be heavenly! Another winner for today's Ice Cream Social!
The Wimpy Vegetarian
Thanks so much Jane!! We have such a wonderful selection of treats today!!
Jeanette | Jeanette's Healthy Living
I love the idea of sage in this ice cream - the color is just brilliant!
The Wimpy Vegetarian
Thanks so much Jeanette!!
Barbara Schieving
It looks so creamy, smooth and delicious. Thanks for brining it to the party.
The Wimpy Vegetarian
Thanks for throwing the party!!! It was a great idea for a theme 🙂
Megan
This is beautiful! I love the idea of adding sage; herbs are so underused in sweet desserts.
Ansh
I love the beautiful color, the less sugar and more honey and just the fact that it is made with plums! I would be standing next to this ice cream if this were an actual Progressive Eats party !
Julie @ Willow Bird Baking
I love the vibrant color!
Barbara | Creative Culinary
Oh man this sounds fantastic. I am on an ice cream roll and I LOVE me some blackberries. Just beautiful Susan!
Mary @ Fit and Fed
Can't get enough of that beautiful purple color! Such sophisticated flavor accents, too, with the blackberry honey, sage, and Creme de Cassis. I love a touch of fruit liqueur in ice cream (or chocolate).